Vegan Pho (Vietnamese noodle soup)
Vegan Pho (Vietnamese noodle soup)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan pho (vietnamese noodle soup). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegan pho recipe to rule them all vietnamese soup noodle fuh chay broth (phở). To make this vegan pho soup recipe, you will need: Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho.

Vegan Pho (Vietnamese noodle soup) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Vegan Pho (Vietnamese noodle soup) is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
  1. Make ready Noodle Soup
  2. Get yellow onion, peeled, cut into large chunks
  3. Get shallots, peeled, cut in half
  4. Take garlic, cut in half
  5. Make ready chunck ginger, peeled, cut in half
  6. Get cinnamon stick, cut in half
  7. Make ready whole peppercorns
  8. Prepare whole cloves
  9. Make ready star anise
  10. Prepare neutral-flavored oil
  11. Make ready vegetable bouillon cube
  12. Get soy sauce
  13. Prepare carrots, thinly sliced
  14. Make ready broccoli, cut into florets
  15. Make ready medium mushrooms, sliced
  16. Take rice noodles
  17. Prepare Tofu Strips
  18. Take firm tofu, thinly sliced
  19. Get neutral oil
  20. Get salt
  21. Get Optional Garnish *But Highly Recommended
  22. Get Fresh basil
  23. Take Bean sprouts
  24. Make ready Sliced green onions
  25. Make ready Sliced radish
  26. Make ready Sliced Lime
  27. Get Hoisin sauce
  28. Get Chili sauce or Sriracha hot sauce

In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and. My personal favorite is Vietnamese style noodle soup, but it is very difficult to find vegan pho. You can judge how good a pho soup is by how much concentrated flavor is packed in the broth. Traditional pho is often made with animal protein so last weekend I decided to make some homemade vegan pho.

Steps to make Vegan Pho (Vietnamese noodle soup):
  1. Place the onion, garlic, ginger and spices in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout. - - Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 1,5l water and crushing in one vegetable bouillon cube. Bring to a boil, then reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
  2. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce and vegetables, partly cover, allowing to simmer for about 10 minutes.
  3. Prepare the tofu by heating oil in a non-stick pan on high heat, and sprinkle salt to evenly distribute. Then add the sliced tofu to the pan, decrease the heat the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Remove from heat and set aside.
  4. While the veggies cook, add the rice noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente. Drain and set aside.
  5. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the garnish. By favourites are the fresh basil, hoisin sauce, bean sprouts and chili sauce. Serve immediately and enjoy while hot!
  6. Notes - - Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. - - Speed-it-up: using edamame as your plant-based protein saves time compared to making your own tofu. If doing this, add at the same time you add the carrots to the pot. - - Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving.

This vegan pho is a delicious take on classic Vietnamese noodle soup with all vegan ingredients. An amazingly flavorful broth, perfectly cooked rice sticks, sauteed tofu and all the toppings in the world! I am kind of rekindling my love for Asian fare these days. If you like noodle soup, you'll love this. I spent most of my adult life living in Vancouver, Canada, where you kind find a plethora of Vietnamese pho restaurants.

So that’s going to wrap this up with this exceptional food vegan pho (vietnamese noodle soup) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!